Chicken Quesadillas

Enjoy Cannabis-infused Chicken Quesadillas, combining tender chicken and melted cheese for a satisfying meal

INGREDIENTS

• 1 tbsp cannabutter or cannabis-infused olive oil

• 1 tbsp olive oil or cooking oil

• 2 cups chicken breast, or preferred cut

• 4 large flour tortillas

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• 1/2 cup bell peppers, thinly sliced

• 1/2 cup onions, thinly sliced

• 1/4 cup cilantro, chopped (optional)

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper to taste

• Sour cream, guacamole, and salsa for serving

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. In a large skillet, melt 2 tbsp of cannabutter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.

3. In the same skillet, melt the remaining cannabutter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant before pouring in the heavy cream. Bring to a simmer while stirring occasionally.

4. Gradually add the grated Parmesan cheese, stirring until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water to thin it out. Season with salt and pepper to taste.

5. Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Gently stir in the cooked shrimp, cooking for another minute or two until everything is heated through. Serve hot, garnished with chopped fresh parsley.

6. Plate the Shrimp Alfredo with Fettuccine, garnish with extra Parmesan cheese and parsley if desired.

7. Serve while hot and enjoy your deliciously infused meal!

TIPS

• Serve with a side of garlic bread to soak up the creamy sauce

• For a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative